Moist Chocolate Cake (No eggs, No butter) Recipe

I have such a weakness for desserts, (I’m sure many of you can attest to that), but when it comes to chocolate, I just swoon and let my inhibitions fly out the window.  I could happily eat chocolate every single day, and for that reason alone, I do not keep it in the house.  I’ve seen some wonderful chocolate recipes from other bloggers that I bookmark regularly, however when I saw Jhul’s chocolate cake recipe with no eggs and no butter in this rich moist chocolate cake, I was sold.  I needed it, and I needed it NOW.  I try to save making desserts when we have company or when our girls visit, but this one was going to be MY special treat.  I would chop it up and freeze it in little bits and bobs so that I would not feel compelled to eat it in one sitting :).  Thanks to Jhuls for this recipe from her blog, do visit her blog, she’s a witty, warm and wonderful person from the Philippines.

Moist Chocolate Cake (No eggs, No butter)

• Servings: 8 slices
• Difficulty: easy
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Ingredients

• 1 1/2 cup + 2 tbsp all-purpose flour, sifted
• 1 cup granulated sugar (I used less)
• 2/3 cup + 1 tbsp unsweetened cocoa powder, sifted
• 4 tsp baking powder
• 1 3/4 cup + 2 tablespoons soy milk
• 3 tbsp vegetable oil
• 1 tsp vanilla extract
• Icing sugar for dusting

Method

1. Preheat oven to 320 deg F.
2. Combine and mix the flour, sugar, cocoa powder and baking powder in large bowl.
3. Mix the milk, vegetable oil and vanilla extract in another bowl.
4. Add the wet ingredients to the dry ingredients and mix with a wooden spoon until combined, do not over mix.
5. Pour the batter in a greased and floured 8″ round baking pan.
6. Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool on a cooling rack, dust with icing sugar before serving.
8. This can be kept in the refrigerator for 3-4 days.

Linking this to Angie’s Fiesta Friday #60.